Nepal is more than just Everest. From the mountainous country’s cuisine comes delicious spicy and savory recipes including many variations of tarkaris. Known as “Sabzi Ki Bhujiva” in the native tongue, tarkari is a spicy vegetable curry and can be as simple as five ingredients and as complex as 20+ ingredients.
Beans Bamboo Shoots Tarkari (courtesy of Explore Nepal) ranges in the middle with a longer list of ingredients coupled with a simple preparation method. Please note: This recipe requires soaking peas overnight so give yourself plenty of time!
Here’s what you need to make your Beans Bamboo Shoots Tarkari:
- 1 c. bamboo shoots
- 2 c. potatoes, peeled, cut into ½ in. cubes
- 1 c. black-eyed peas, soaked overnight
- 1 c. onions
- 3 dried red chilies
- 1 tbsp. curry powder
- 1 tsp. chili powder
- 1 tsp. garlic, minced
- 1 tsp. ginger, minced
- 1 tbsp. whole mustard paste (found in most oriental markets)
- ½ tsp. turmeric
- 1 c. vegetable broth
- 2 c. tomatoes, chopped
- 6 tbsp. cooking oil
- Salt & Pepper to taste
- 1 tbsp. cilantro, chopped
- Rice or flat bread
Here’s how to make your Beans Bamboo Shoots Tarkari:
- Heat 3 tbsp. of the cooking oil in a frying pan or wok.
- Fry bamboo shoots until light brown; transfer to a plate.
- Heat the remaining 3 tbsp. of cooking oil in a large sauce pan.
- Fry dried red chilies until dark.
- Add onions to the chilies mixture and sauté until light brown.
- Add the curry powder, chili powder, ginger, garlic, whole mustard paste to the chilies and onion mixture. Season with salt and pepper as needed.
- Fry for one minute over low heat.
- Turn heat up to medium heat and add the potatoes. Sauté for five minutes, sprinkling on water if the mixture starts to burn.
- Add soaked beans, the bamboo shoots, tomatoes and broth to the mixture, stirring well.
- Bring to a boil and reduce heat to low. Simmer for 15-20 minutes until potatoes are tender and the gravy has reached desired consistency.
- Garnish with cilantro.
Serve with rice or flat bread and enjoy!